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This colorful Chili Crisp Chicken Ramen in Ginger Soy Broth is full of Thai flavors and so simple to make at home. Made with flavorful Thai curry paste and doused in a chili crisp butter sauce. The chicken is cooked until caramelized around the edges. It’s then added to bowls of steaming hot ginger broth with ramen noodles and butternut squash. A wonderful balance of spicy, sweet, and savory flavors.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Fall officially begins next Saturday, but at home in Colorado, now is our fall. The days are cooler, the nights are pretty chilly, and our leaves have begun to change to shades of light yellow. Even here in New York, there are trees scattered throughout the city with yellow leaves, it’s so pretty.

With cooler days here, or at least cooler nights here, I love the idea of noodles in a steamy, simmering broth. It’s cozy, warming, and healthy, but not super heavy. A really great balance.

With this recipe, I knew I wanted to add in some butternut squash for an autumn touch. I love using squash in the fall!

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Here are the details

Step 1: make the broth

I like to start with the ginger broth to give it time to simmer and for all the squash to properly cook.

The key is to first caramelize the shallots. They add so much flavor and make the broth feel rich and indulgent. Then I mix in the cubes of butternut squash. I prefer to buy my butternut squash whole, and then chop it.

But if that requires a bit too much of your time, you can easily use pre-cut cubes of butternut squash from the store. I will say, it’s a very convenient option if you’re busy or don’t love to chop.

Let the broth simmer while you cook the chicken.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Step 2: the chicken

It’s a little crispy, a little spicy, but simple. Toss it up with some arrowroot or cornstarch to help with the crispiness. Then cook it up with Thai red curry paste and a splash of fish sauce.

You can certainly use tamari or soy sauce too, but I love fish sauce.

And for the chili crisp butter, make sure to use a high-quality grass-fed butter for best flavor. I love Straus Organic European butter. Then just cook the garlic and chili flakes in the butter until golden and crisp.

Step 3: serve and enjoy

To serve, I like to arrange the noodles in low bowls. Then spoon the steaming broth over and top with chili crisp sauce. Then add fresh green onions for a nice pop of color and flavor at the end.

That’s it, enjoy immediately! This takes less than an hour to make and it’s not only delicious but fun! A great recipe to transition into cozy fall days.

Chili Crisp Chicken Ramen in Ginger Soy Broth |

Looking for other fall weeknight dinners? Here are my favorites: 

French Onion Dumplings

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Spicy Ginger Sesame Crusted Salmon Bowls

30 Minute Thai Peanut Chicken Ramen

Dan Dan Noodles

30 Minute Caramelized Shallot Beef Ramen Noodles

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

Lastly, if you make these Chili Crisp Chicken Ramen in Ginger Soy Broth, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chili Crisp Chicken and Noodles in Ginger Soy Broth

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 558 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Ginger broth


  • 1. To make the broth. Melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.
    2. Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.
    3. In a bowl, toss together the chicken and cornstarch.
    4. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.
    5. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
    6. Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy! 
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Chili Crisp Chicken Ramen in Ginger Soy Broth |

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  1. 5 stars
    THIS IS AWESOME! Made last night during a snow day. Substituted mushrooms & bok choy over the squash, and since the store was wiped out of chicken stock (again, snow day) we used the wegmans Thai Stock and it was perfect for this! Another keeper!

  2. 5 stars
    Oh man! Sooo good!!! I used store bought chili crisp to save time and used Momofuko’s soy scallion ramen!!!! Holy yummm!!! My hubs said this is a do over! 😍

      1. Excellent. Made as directed but didn’t realize how spicey the red curry paste was but the broth cut the spice nicely.

  3. 1 star
    I love butternut squash and I love ramen but the two do NOT belong together. These cooking methods caused the butternut squash to go mealy and the dish was not particularly flavorful.